Cakes, cookies, and muffins are not the only baked goods you can sous vide. Peak season fruit cobblers are also an excellent choice for the Anova Precision Cooker.
I particularly like to make my family's peach cobbler recipe sous vide — it's rich with butter and summery-sweet with an extra dose of peaches. We call it "cuppa cuppa sticka." There's a "cuppa" self-rising flour, a "cuppa" milk, a "cuppa" sugar, and a "sticka" butter in addition to the fruit and a little vanilla. (It should really have three "cuppas" in the name.)
It's dead-simple to mix together and the resulting dessert is a jar full of summer.
You can serve the cobblers warm, straight out of the jar, or at room temperature. A scoop of vanilla ice cream or dollop of whipped cream would not be out of place.
Note: This cobbler is not for the butter-shy :)
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.